Creamy Crab and Shrimp Seafood Bisque
Ingredients:
200g crab meat
200g shrimp, peeled and deveined
2 tbsp butter
1 small onion, chopped
2 cloves garlic, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
2 tbsp all-purpose flour
2 cups seafood stock (or fish stock)
1 cup heavy cream
1/2 cup dry white wine
1/4 tsp cayenne pepper (optional)
1 tsp Old Bay seasoning
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Directions:
In a large pot, melt the butter over medium heat. Add the chopped onion, garlic, celery, and carrot. Sauté until the vegetables are soft, about 5 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to form a roux.
Slowly add the seafood stock and white wine, whisking to combine and smooth out any lumps. Bring the mixture to a simmer.
Add the Old Bay seasoning, cayenne pepper (if using), salt, and pepper. Let the soup simmer for 10 minutes, allowing the flavors to develop.
Stir in the heavy cream and reduce the heat to low. Add the shrimp and crab meat, cooking for 5-7 minutes until the shrimp are pink and fully cooked.
Taste and adjust seasoning if necessary.
Serve hot, garnished with fresh parsley and a drizzle of cream if desired.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 420 kcal per serving | Servings:
